Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, jumbo sized shumai (siu mai) dumplings with shrimp. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. If you've ever wondered how to make Chinese dumplings, today is the day you'll discover that it's totally doable by.
Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook jumbo sized shumai (siu mai) dumplings with shrimp using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp:
- Take 200 grams Ground pork
- Prepare 50 grams Onion
- Take 80 grams Peeled shrimp
- Take 1 pack of 25 Shumai (siumai) skins
- Prepare 1/2 tsp ◎ Salt
- Take 1 heaping teaspoon ◎ Sugar
- Get 2 tsp ◎ Sake
- Prepare 2 tsp ◎ Oyster sauce
- Prepare 1 dash Sesame oil (optional)
- Get 1 Vinegar soy sauce or ponzu
- Make ready 1 Japanese mustard
Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. In this step-by-step dumpling recipe, I show you how to prepare and wrap shumai. The filling consists of pork and shrimp. Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water.
Instructions to make Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp:
- Mince the onion and peeled prawns finely. Put in the ◎ and the other ingredients and mix well until sticky. Leave to rest in the fridge for a while.
- Cut the shumai skins in half and slice into 3mm stripes.
- Place the cut shumai skins into a container and toss gently. Take spoonfuls of the meat-shrimp mixture, throw into the container with the cut up skins, and form into balls. Your hands will remain clean.
- Drizzle sesame oil on parchment paper (optional) and bring the water in a steamer to a boil. Place the siu mai dumplings on the parchment paper in the steamer and steam for about ten minutes.
- Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce.
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. Usually, siu mai require no dipping sauce. If you do want to whip up something quick, keep it simple—a splash of soy sauce, a drizzle of sesame oil, and some fresh chopped scallions on. Siu Mai (Shumai) are tasty open-faced dumplings filled with ground pork, shrimps, and other add-ins. Shumai is a Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms.
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